• 100% Barbera in calcareous-clay soils, 200 meters above sea level
• 5 to 20 year-old vines
• Maceration for 3-4 days at 27-30°C
• Fermentation with indigenous yeasts, juice left on the skins for 10 days. Maturation in stainless steel tanks for 6 months prior to bottling
• 1,600 cases produced annually